As a trained hotel communications specialist (Hotel-Kommunikationsfachfrau EFZ / HOKO), her professional roots lie in the Swiss hospitality industry. However, for her first SHL internship, she consciously chose a change of perspective: as a passionate foodie and curious explorer, she was drawn to Oslo and the fine-dining restaurant Savage, which has been awarded a MICHELIN star.
There, she is not only gaining valuable hands-on experience in high-end gastronomy but also gaining insights into new ways of working, team structures, and a different culture. Her internship in Norway shows how valuable it can be to step outside one’s comfort zone and try something new.
As I already had work experience in different hotels, mostly at the front office, I wanted to do something different and step out of my comfort zone. Since I am a big foodie, working in a kitchen was an easy choice for me. I asked some of my friends who are chefs which cuisine and which countries they would recommend, and the answer I got most often was «the Nordic countries.» So I started researching restaurants on the Michelin Guide website and other online sources to find a place that looked interesting and shared my values. After some research, I found Restaurant Savage in Oslo, Norway, which luckily accepted my application.
I am still open regarding which direction my career will take me. With this internship, I hope to gain more knowledge about a department of the hospitality industry that I do not know very well yet. For me, understanding all departments and the people working in them is very important. I want to learn how different restaurants are run and what employees need to do a good job.
I already did an apprenticeship as a Hotel Communication Specialist («Hotel-Kommunikationsfachfrau EFZ / HOKO» in German) and worked in different hotels in Switzerland at the front office. So, this was not my first work experience, but it was my first international work experience. As I am more used to Rooms Division operations rather than F&B, there are many differences. The daily routine and working style are very different. At the front office, I always had a computer with all the information I needed right in front of me. In the kitchen, I work with fresh and different products every day. The daily work is much more hands-on. In the Restaurant Savage, the chefs help serving and announcing the food to the guests. I am happy that I am still in contact with the guest, even though it is not as much as at the front office.
I have always had a lot of respect for chefs, the work they do, and their knowledge about food. I hoped to gain more knowledge about different techniques and food in general. I was also looking forward to living in a foreign country and learning more about a different culture.
Enjoy it, time flies :) There is a quote that says: «If your dreams don’t scare you a little, they are not big enough. » So, enjoy feeling scared, new, and a little lost sometimes. It will pass, and you will learn so much from the experience.
We have a good atmosphere in the team. If I have questions, I can always ask, and someone will show and explain to me how things work. At the same time, they also give me space to try things on my own. I think it is a good balance between support and responsibility. When spring started in Oslo, we went out to the forest once a week to pick herbs and flowers for plating. I enjoy being outside and learning which herbs and flowers can be used for what.
During this internship, I would say that I became more confident working independently and learned how important communication and teamwork are in a kitchen. The way people communicate is quite different from what I am used to at the front office, especially during busy service hours. I also learned a lot about myself. I got a better understanding of how I communicate under pressure and where my personal limits are. One of my biggest lessons was probably learning not to take feedback or mistakes too personally. I have quite high expectations for myself and want to get things perfect from the first try, but during this internship I learned that mistakes are part of the learning process. When something goes wrong, you need to learn from it, move on, and focus on the next task.
Internship salaries are usually quite low, so for me, the support from Movetia is crucial. I am very grateful that this kind of support exists because it makes international experiences like this possible for students.
*SHL Schweizerische Hotelfachschule Luzern cooperates with the Movetia Foundation, which provides financial support to students during internships abroad.
For the last few months, I was responsible for the bread course in our menu. The bread is a fermented potato bread, topped off with fermented honey, olive oil and sea salt and served with a side of smoked nori, ramson oil, løyrom and fried kale. I planned my tasks during prep and was responsible for finishing and plating the bread during service. It felt really rewarding to manage one course from start to finish.